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Mediterranean Couscous and Lentil Salad

Oxmoor House
Prep time 14 mins
Cook time 42 mins
Other time 5 mins
Yield 10 servings (serving size: 1 cup)

Ingredients

  • 1 cup dried lentils
  • 1 (14-ounce) can fat-free, less-sodium chicken broth
  • 1 1/2 cups uncooked couscous
  • 1 cup diced red bell pepper
  • 1 cup chopped fresh mint
  • 1/2 cup chopped fresh parsley
  • 1/2 cup chopped green onions
  • 1/2 cup fresh lemon juice
  • 1/4 cup olive oil
  • 1 tablespoon Dijon mustard
  • 1 1/2 teaspoons minced garlic
  • 1/2 teaspoon black pepper
  • 1 cup (4 ounces) crumbled feta cheese

Nutrition Information

  • calories 276
  • fat 9.2 g
  • satfat 3.1 g
  • protein 12.3 g
  • carbohydrate 37.0 g
  • cholesterol 13 mg
  • iron 2.8 mg
  • sodium 318 mg
  • caloriesfromfat 30 %
  • fiber 7.8 g
  • calcium 116 mg

How to Make It

  1. Place lentils in a large saucepan; cover with water 2 inches above lentils. Bring to a boil; cover, reduce heat, and simmer 25 to 30 minutes or until tender. Drain well; cool.

  2. Bring broth to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork.

  3. Combine lentils, couscous, bell pepper, and next 3 ingredients in a large bowl; stir gently.

  4. Combine lemon juice and next 4 ingredients in a small bowl. Pour lemon juice mixture over couscous mixture; stir gently. Stir in cheese.

Oxmoor House Healthy Eating Collection